My husband was from Yorkshire and he was very into Yorkshire puds. They are meant to be a starter by the way, proper Yorkshire folk eat them before the dinner with a ton of gravy.
This is how I make mine. 2 eggs to four heaped desert spoons of flour, salt and pepper and work it in until lump free, adding enough milk so it coats the back of a spoon and has a thick double pouring cream consistency.
Tins have a good splash of oil in and the oven must be very hot, the oil smoking. Pour the batter in quickly. It should sizzle and start to fry immediately. Nothing in the oven whilst cooking, steam makes them go soft. Enjoy xx
